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Panera Bread Chicken Wild Rice Soup
4.9 from 63 votes

Panera Bread Chicken Wild Rice Soup

Panera Bread Chicken Wild Rice Soup features tender chicken and a blend of long grain and wild rice cooked in a seasoned chicken broth with sautéed onion, carrot, and celery. A rich roux made with flour and olive oil thickens the soup, which is finished with heavy cream for a smooth, creamy texture. Blending part of the soup creates a thicker consistency reminiscent of the restaurant's version.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 8 servings
Calories: 254 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 2 chicken breast boneless
  • 6 cup chicken broth low sodium
  • 6 oz long grain rice package
  • 6 oz wild rice package
  • 2 tablespoons olive oil
  • 1 onion diced, medium
  • 1 carrot cut into thin rounds, medium
  • 1 cup celery diced
  • 1/2 cup all-purpose flour
  • 1 teaspoon black pepper ground
  • 1 teaspoon kosher salt
  • 3 cups heavy cream
Garnish:
  • parsley fresh chopped

Instructions

    Cup of Yum
  1. In a large pot or Dutch oven, over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat. Set aside.
  2. In a medium saucepan or large, deep skillet over medium heat, add olive oil.
  3. Add diced onion, carrots, and celery—season with salt and pepper, and sauté for about 5 minutes. If the rice comes with a seasoning packet, stir it in now and cook the veggies for an additional 5 minutes.
  4. Gradually add the flour to the vegetables, stirring constantly to form a roux.
  5. Sauté the roux for 3-4 minutes, and then, over low to medium heat, gradually whisk in the cream until fully incorporated and smooth. Cook until thickened, about 5 minutes.
  6. Bring back the pot with chicken and rice, place it over low-medium heat, and stir the cream mixture into the broth and rice. Cook over medium heat until heated through and the rice is done, 15-20 minutes.
  7. If you want the soup to be creamier, blend half of it using an immersion blender. Or add 1/2 to a large blender and puree soup until there are no large chunks left.
  8. Garnish with fresh chopped parsley. Enjoy!

Notes

  • Use an immersion blender to puree half the soup for a thicker, creamier consistency like Panera's version.
  • If an immersion blender isn't available, blend half the soup in a blender or food processor and mix back in.
  • Heavy cream thickens the soup; for less fat, substitute with half-and-half or milk.
  • Freeze leftovers in small portions to thaw only what is needed.
  • Avoid overcooking vegetables to retain their texture.
  • If using regular broth instead of low sodium, reduce added salt accordingly.
  • Cooking rice and chicken the night before speeds up preparation.

Nutrition Information

Calories 254kcal (13%) Carbohydrates 9g (3%) Protein 8g (16%) Fat 20g (31%) Saturated Fat 10g (50%) Cholesterol 68mg (23%) Sodium 980mg (41%) Potassium 318mg (7%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 725IU (15%) Vitamin C 14mg (16%) Calcium 63mg (6%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 254

% Daily Value*

Calories 254kcal 13%
Carbohydrates 9g 3%
Protein 8g 16%
Fat 20g 31%
Saturated Fat 10g 50%
Cholesterol 68mg 23%
Sodium 980mg 41%
Potassium 318mg 7%
Fiber 0g 0%
Sugar 0g 0%
Vitamin A 725IU 15%
Vitamin C 14mg 16%
Calcium 63mg 6%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.